Coconut Thai Curry Chicken Soup
A creamy, fragrant Thai-inspired soup with tender chicken, coconut milk, vegetables, and aromatic curry spices. This comforting soup is perfect for a cozy meal and brings a burst of Southeast Asian flavor to your table.
Dietary Information
Equipment Needed
Ingredients
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until softened, about 3 minutes.
Add the garlic and ginger, and cook for 1 minute until fragrant.
Stir in the Thai red curry paste and cook for another minute, allowing the flavors to bloom.
Add the chicken pieces and cook until they are no longer pink on the outside, about 3-4 minutes.
Pour in the chicken broth and bring to a simmer. Scrape the bottom of the pot to release any browned bits.
Stir in the coconut milk, bell pepper, mushrooms, and carrot. Simmer for 8-10 minutes, until the chicken is cooked through and vegetables are tender.
Add the fish sauce, brown sugar, lime juice, salt, and black pepper. Adjust seasoning to taste.
Stir in the spinach or bok choy and cook for 1-2 more minutes until wilted.
Serve hot, garnished with fresh cilantro and lime wedges. Add cooked jasmine rice or rice noodles to bowls if desired.
